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AuthorZeidan, R.
AuthorZeidan, Randa
AuthorUl-Hassan, Zahoor
AuthorAl-Thani, Roda
AuthorBalmas, Virgilio
AuthorJaoua, Samir
Available date2019-09-16T11:13:32Z
Publication Date2018-06-14
Publication NameToxinsen_US
Identifierhttp://dx.doi.org/10.3390/toxins10060242
CitationZeidan, R.; Ul-Hassan, Z.; Al-Thani, R.; Balmas, V.; Jaoua, S. Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins. Toxins 2018, 10, 242.
ISSN2072-6651
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048713222&origin=inward
URIhttp://hdl.handle.net/10576/11864
Abstract© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against toxigenic fungi and their mycotoxins. A. parasiticus, P. verrucosum and F. graminearum and their mycotoxins were exposed to yeast volatile organic compounds (VOCs) and cells, respectively. VOCs reduced significantly the fungal growth (up to 48%) and the sporulation and mycotoxin synthesis (up to 96%). Very interestingly, it was shown that even 7 yeast colonies reduced Fusarium’s growth and the synthesis of its mycotoxin, deoxynivalenol (DON). Moreover, decreasing yeast nutrient concentrations did not affect the inhibition of fungal growth, but reduced DON synthesis. In addition, inactivated yeast cells were able to remove up to 82% of the ochratoxin A (OTA). As an application of these findings, the potentialities of the VOCs to protect tomatoes inoculated with F. oxysporum was explored and showed that while in the presence of VOCs, no growth was observed of F. oxysporum on the inoculated surface areas of tomatoes, in the absence of VOCs, F. oxysporum infection reached up to 76% of the tomatoes’ surface areas. These results demonstrate that the application of yeasts and their derivatives in the agriculture and food industry might be considered as a very promising and safe biocontrol approach for food contamination.
SponsorFunding text #1 Funding: This study was made possible with the funding of Qatar Foundation under National Priorities Research Program. Funding text #2 Acknowledgments: We highly acknowledge Qatar Foundation for funding this study under grant # NPRP8-392-4-003. The statements made herein are solely the responsibility of the authors.
Languageen
PublisherMDPI
SubjectBiological control
SubjectDecontamination
SubjectFood safety
SubjectMycotoxins
SubjectTomatoes
SubjectYeast
TitleApplication of low-fermenting yeast Lachancea thermotolerans for the control of toxigenic fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and their mycotoxins
TypeArticle
Issue Number6
Volume Number10
elsevier.identifier.scopusid SCOPUS_ID:85048713222
dc.identifier.essn 2072-6651


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